Chettinad Vengaya Kosu Recipe
A spicy curry from Chettinad cuisine for a family of 4.
Ingredients
3 medium onions, chopped
2 medium tomatoes, chopped
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
2 teaspoons red chili powder
1 teaspoon salt
500 grams eggplant, cut into cubes
1/4 cup water
Method
1. Heat the oil in a large pan over medium heat.
2. Add mustard seeds and let them pop. Then, toss in cumin seeds.
3. Stir in the chopped onions. Sauté until they turn golden brown.
4. Add chopped tomatoes, turmeric, chili powder, and salt. Mix well and cook for a few minutes.
5. Incorporate eggplant cubes and water. Cover the pan and let it simmer for 15 minutes until the eggplant is tender.
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